Improving the physico-chemical and sensory characteristics of camel meat burger patties using ginger extract and papain
Improving the physico-chemical and sensory characteristics of camel meat burger patties using ginger extract and papain
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DOI：
10.1016/j.meatsci.2016.03.021
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发表时间：
2016-08-01
期刊：
影响因子：
7.1
通讯作者：
Mohamed, Hussein M. H.
中科院分区：
文献类型：
--
作者：
Abdel-Naeem, Heba H. S.;Mohamed, Hussein M. H.
本研究的目的是在骆驼肉汉堡肉饼的配方中加入嫩化剂，以改善产品的理化和感官特性。以骆驼肉为原料，在汉堡肉饼中添加7%的生姜提取物、0.01%的木瓜蛋白酶、5%的生姜提取物和0.005%的木瓜蛋白酶混合物。生姜、木瓜蛋白酶及其混合物的添加显著（P < 0.05）提高了胶原蛋白的溶解度，显著（P < 0.05）降低了剪切力值，并显著（P < 0.05）提高了感官评分（多汁性、嫩度和总体可接受性）。生姜提取物导致广泛的肌原纤维断裂，然而，木瓜蛋白酶提取物引起结缔组织的明显破坏作用。此外，生姜和木瓜蛋白酶导致在储存过程中的脂质稳定性的改善处理汉堡肉饼。因此，在骆驼汉堡肉饼的配方中添加生姜提取物和木瓜蛋白酶粉可以改善其理化和感官特性。(C)2016爱思唯尔有限公司版权所有。
The objective of the current study was to include tenderizing agents in the formulation of camel meat burger patties to improve the physico-chemical and sensory characteristics of the product. Camel meat burger patties were processed with addition of ginger extract (7%), papain (0.01%) and mixture of ginger extract (5%) and papain (0.005%) in addition to control. Addition of ginger, papain and their mixture resulted in significant (P < 0.05) increase of the collagen solubility and sensory scores (juiciness, tendemess and overall acceptability) with significant (P < 0.05) reduction of the shear force values. Ginger extract resulted in extensive fragmentation of myofibrils; however, papain extract caused noticeable destructive effect on connective tissue. Moreover, ginger and papain resulted in improvement of the lipid stability of treated burger patties during storage. Therefore, addition of ginger extract and papain powder during formulation of camel burger patties can improve their physico-chemical and sensory properties. (C) 2016 Elsevier Ltd. All rights reserved.